Malpuas: In a bowl combine maida, suji, sugar, salt and baking powder.
Add mashed banana or khoya, melted ghee and start adding milk to make a pouring batter — slightly thicker than pancake batter (think thick dosa batter). Let rest 10–15 minutes.
Heat a shallow frying pan with 1–2 tsp ghee/oil. Pour small rounds (2–3 tbsp each) and cook on medium flame. When the top sets and edges look cooked, flip and shallow-fry the other side until both sides are golden and crisp. Repeat. Keep warm on paper towel.
Optional: For extra shine, you may brush a tiny ghee on top and press a few rose petals or pistachio slivers while warm
Saffron-Almond Rabri Dip: Bring milk to a boil in a heavy pan. Reduce to low and simmer, stirring occasionally, until it thickens to semi-set, about 25–35 minutes. Scrape sides so malai forms — that’s the rabri texture.
When milk is ~half, add sugar, chopped almonds, saffron milk and cardamom. Continue to simmer till creamy. Stir in khoya at the end (if using) for extra richness. Remove and slightly cool — rabri tastes great warm or at room temp.
To Serve (Holi styling): Arrange warm malpuas around a small bowl of warm rabri.
Garnish rabri with slivered almonds, a few saffron strands and edible rose petals for that Holi-pink vibe.
Optionally dust malpuas with crushed pistachio or edible rose powder. Serve immediately — contrast of crisp malpua + creamy rabri is magic.
